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Sweet Potato Black Bean Enchiladas

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These Sweet Potato Black Bean Enchiladas offer a delicious and nutritious blend of roasted sweet potatoes and black beans wrapped in tortillas, smothered with enchilada sauce and baked to perfection.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup enchilada sauce
  • 8 small corn or flour tortillas
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup diced red onion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
  2. In a skillet over medium heat, sauté the red onion and garlic until translucent, about 3-4 minutes.
  3. In a large bowl, combine the roasted sweet potatoes, sautéed onion and garlic, black beans, and half of the shredded cheese.
  4. Reduce oven temperature to 375°F (190°C). Spread a few tablespoons of enchilada sauce on the bottom of a baking dish.
  5. Warm tortillas slightly to make them pliable. Spoon the filling evenly onto each tortilla, roll tightly, and place seam-side down in the baking dish.
  6. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
  7. Bake uncovered for 20 minutes, until cheese is melted and bubbly.
  8. Remove from oven and garnish with fresh cilantro if desired before serving.

Notes

For extra heat, add chopped jalapeños to the filling or top with sliced avocado and a dollop of sour cream for creaminess.

Find it online: https://cakesbybelinda.com/sweet-potato-black-bean-enchiladas/